Resa e valutazione fisico-chimica del filetto di Uritinga: Carne, carcassa e scarti Analisi fisico-chimica del filetto
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Se queste conoscenze vengono combinate con informazioni sulle proprietà fisiche, come il pH e la capacità di ritenzione idrica (WRC), si forma un insieme di parametri di qualità che garantisce il mantenimento della tenerezza e della succosità della carne, l'aspetto estetico del pesce e altri attributi qualitativi della carne di pesce. Questi parametri di qualità giocano un ruolo decisivo al momento dell'acquisto di un prodotto ittico, soprattutto se proveniente dalla pesca estrattiva marina.
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